Gingerbread Cheesecake Bars Recipe

ByLana Polati
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Introduction

These gingerbread cheesecake bars combine the warm spices of gingerbread with a rich, creamy cheesecake layer for an irresistible dessert. Perfect for holiday gatherings or any time you crave a festive treat.

The image shows two square slices of a layered dessert stacked on a white wooden board on a white marbled surface. Each slice has four layers: the bottom layer is a dark brown crumbly crust, the second layer is a thick, light brown creamy filling with a smooth texture, the third layer is a thin, smooth white cream, and the top layer is a crumbly light brown topping that spills slightly over the edges. The top slice is positioned at an angle on the bottom slice, showing all the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 1/2 cups gingersnap cookie crumbs (about 25-30 gingersnap cookies)
  • 1/4 cup unsalted butter (melted)
  • 1 tablespoon granulated sugar
  • 16 ounces (2 packages) cream cheese, softened
  • 1/3 cup sour cream
  • 1/3 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup heavy cream (very cold)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed gingersnap cookies (optional, for topping)

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Step 2: Pulse the gingersnap cookies in a food processor until fine crumbs form. Combine the crumbs with melted butter and 1 tablespoon granulated sugar, then press evenly into the bottom of the prepared pan to form the crust.
  3. Step 3: Bake the crust for 10 minutes. Remove from the oven and let it cool while you make the cheesecake filling. Reduce the oven temperature to 325°F (163°C).
  4. Step 4: In a large bowl, beat the softened cream cheese with sour cream until smooth. Add both sugars and mix until combined.
  5. Step 5: Add the eggs one at a time, mixing well after each addition. Then blend in molasses, vanilla extract, ground ginger, cinnamon, nutmeg, flour, and salt until the batter is creamy and smooth.
  6. Step 6: Pour the cheesecake batter over the cooled crust, spreading it evenly.
  7. Step 7: Place the pan in a water bath and bake for 40–45 minutes, or until edges are set but the center still jiggles slightly.
  8. Step 8: Let the cheesecake bars cool in the oven with the door slightly open for 1 hour, then remove and cool completely on a wire rack.
  9. Step 9: For the topping, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  10. Step 10: Spread the whipped cream over the cooled cheesecake bars, cover with plastic wrap, and chill in the refrigerator for 3–4 hours or overnight.
  11. Step 11: Just before serving, sprinkle the crushed gingersnap cookies evenly on top. Slice into bars and enjoy!

Tips & Variations

  • Use full-fat cream cheese and cold heavy cream to achieve a smooth, rich texture in the cheesecake and whipped topping.
  • For a stronger gingerbread flavor, increase ground ginger and cinnamon slightly according to your taste.
  • Substitute gingersnap cookies with graham crackers mixed with ginger and cinnamon if gingersnaps are unavailable.
  • To prevent cracks, avoid overbaking and allow the cheesecake to cool slowly in the oven.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. To reheat, let them come to room temperature for 20 minutes before serving. These bars are best enjoyed chilled and do not freeze well due to the whipped cream topping.

How to Serve

The image shows a square dessert with three layers on white parchment paper over a white marbled textured surface. The bottom layer is a dark brown crumbly crust, rough in texture. The middle layer is thick and dense, light brown in color with a slightly spongy texture. The top layer is a thin, smooth layer of white cream, covered with a crumbly, light brown topping. The dessert has one corner bitten off, revealing the layers clearly. Surrounding the dessert are some gingerbread cookies shaped like a hand and a fork visible in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake bars ahead of time?

Yes, these bars can be prepared a day in advance and kept refrigerated to allow the flavors to meld nicely.

What is a water bath and why is it used?

A water bath involves placing the baking pan inside a larger pan filled with hot water during baking. This method provides gentle, even heat that prevents the cheesecake from cracking and helps it cook evenly.

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Gingerbread Cheesecake Bars Recipe

★★★★★

4.6 from 110 reviews
  • Author: Lana
  • Total Time: 1 hour 15 minutes plus chilling time
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

These Gingerbread Cheesecake Bars combine the festive flavors of gingerbread and creamy cheesecake into a delightful dessert perfect for holiday gatherings or anytime you crave a cozy treat. A gingersnap cookie crust provides a spicy, crunchy base topped with a smooth, spiced cheesecake layer, finished with fluffy whipped cream and optional crushed cookie topping for extra texture.

Ingredients

Scale

For the Crust

  • 1 1/2 cups gingersnap cookie crumbs (about 25–30 gingersnap cookies)
  • 1/4 cup unsalted butter (melted)
  • 1 tablespoon granulated sugar

For the Cheesecake Layer

  • 16 ounces (2 packages) cream cheese, softened
  • 1/3 cup sour cream
  • 1/3 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt

For the Whipped Cream Topping

  • 2/3 cup heavy cream (very cold)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed gingersnap cookies (optional, for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal of the bars.
  2. Make the Crust: In a food processor, pulse the gingersnap cookies until they become fine crumbs. Mix these crumbs with the melted butter and granulated sugar until well combined. Press the mixture evenly into the bottom of the prepared pan to form the crust.
  3. Bake the Crust: Bake the crust at 350°F for 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake layer.
  4. Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) once the crust is out.
  5. Prepare Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with sour cream until smooth. Add in the brown sugar and granulated sugar and mix until combined. Incorporate the eggs one at a time, mixing well between additions. Then add molasses, vanilla extract, ground ginger, ground cinnamon, ground nutmeg, flour, and salt, beating until creamy and well combined.
  6. Assemble and Bake Cheesecake: Pour the gingerbread-spiced cheesecake batter over the cooled gingersnap crust, spreading it evenly. Place the pan in a water bath and bake in the preheated oven for 40-45 minutes, or until the edges are set but the center remains slightly jiggly.
  7. Cool in Oven: After baking, keep the bars in the oven with the door slightly ajar and let them cool for about one hour to prevent cracking.
  8. Cool Completely: Remove the cheesecake bars from the oven and allow them to cool fully on a wire rack.
  9. Make Whipped Cream Topping: Using a hand or stand mixer, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  10. Top and Chill: Spread the whipped cream evenly over the cooled cheesecake. Cover the pan with plastic wrap and refrigerate for 3-4 hours or overnight to set.
  11. Serve: Just before serving, sprinkle the top with crushed gingersnap cookies if desired. Slice into bars and enjoy your gingerbread cheesecake bars!

Notes

  • Using a water bath while baking helps prevent cracks in the cheesecake and ensures even cooking.
  • Allowing the bars to cool slowly in the oven with the door cracked helps avoid rapid temperature changes that could crack the cheesecake.
  • For best results, chill the bars overnight to fully set the cheesecake and whipped cream topping.
  • You can substitute crushed graham crackers or digestive biscuits for the gingersnap crust if unavailable, but it will alter the flavor.
  • Be sure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
  • If you don’t have a food processor, place the gingersnap cookies in a sealed plastic bag and crush with a rolling pin.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: gingerbread cheesecake bars, holiday dessert, gingerbread dessert, cheesecake bars, gingersnap crust, whipped cream topping

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